Why Snowville Creamery Cultured Products?

Snowville’s yogurts use our grass grazed, fat free milk that is cold concentrated by a microfiltration system which removes water but keeps all the milk’s goodness. This delicious, naturally sweet, concentrated fat free milk is one of the unique ingredients which Snowville Creamery uses to make Snowville Creamery Chocolate Milk. Most ice creams, yogurts, and chocolate milks are fortified with dry milk powder or evaporated milk. This can give a chalky flavor.

We use 4 different live and active cultures. As with other yogurts, the cultures are incubated in the milk at about 100 degrees F, near body temperature, for about eight hours. It contains about twice the protein of our raw cows’ milk, with 11 to 15g of protein per 8oz serving, more protein than other typical yogurts. In other words, one 24 oz. container of yogurt requires nearly 48 oz. of milk. It is made without any thickeners or stabilizers. It is just milk, cream, and live bacterial cultures.

Greek yogurt is made by straining out the water after culturing, which also removes some of the nutrition. Our yogurt contains all the milk’s goodness and nutrition, to give a rich, full body. This is American yogurt!